Sunday, October 31, 2010

Happy Happy Happy Halloween!

It's Day #15 of I Like Big Bundts...my month long quest to bring you 30 Bundts in 30 Days. I'm at the halfway point! And today being Halloween, my Bundt decided to put on a costume. A meatloaf costume. Oh yes, you know it would happen. After making over 50 Bundts on this blog, I would lose it and start "experimenting" with the Bundt pan.

My blogger friend Linda of A Tender Crumb sent me a crazy-awesome cookbook by Nordic Ware (similar to this one)...included is a full section on Savory Bundts. Oh lordy. Dill-Sauced Salmon Ring, anyone?

I decided to combine a Meatloaf, "Tunnel of Fudge" (the Pillsbury bakeoff winning recipe that helped start the Bundt craze) and Scotch eggs. I made a meatloaf mini Bundt and added a "tunnel" of quail eggs. Whoo hoo! It's Halloween!

Back in April, I went over to JustJenn's house to have dinner with her and her boys. She made DOMO Meatloafs. They are so darn cute! JustJenn also makes Domo cupcakes two ways: fondant and fruit leather. I used her Domo meatloaf recipe for the meatloaf bundt.

Layer of Meat. Top with three hard boiled quail eggs

Finish with more meat. I picked up this package of quail eggs at my local Japanese grocery store. Apparently my people eat the quail egg.

Oh yes. Tunnel of Eggs. (This one is for my Ecuadorian-Mexican-American and egg lovin' friend, Jessica!)

After extracting the Bundt from the pan, I glazed it with some ketchup and brown sugar mixture. I popped it back into the oven at 400 for 5 minutes.

Hope you have a fun and safe Halloween! I have to warn you about next week's Bundts...I hope I can pull it off. Did I mention to you that I'm doing all the desserts for my friend's wedding next Saturday? It will be a dessert bar with hundreds of cupcakes, cream puffs, brownies and cheesecake bites. I've never done this type of thing before so wish me luck!! :) - mary the food librarian

Recipe:
Really, you going make this? Alrighty then...Meatloaf recipe from JustJennHard-Boiling Quail eggs
I baked my mini bundts for 25-30 minutes. They stuck a bit to my pan, so spray or grease the heck out of your pans...and WASH the heck out of them later. Don't worry co-workers and friends, I triple washed my pan! Top with a ketchup and brown sugar mixture (baked off for a few minutes).

Oh no you didn't girlfriend...you finally went to the savory side! As absurd as it read in the cookbook, your "tunnel of egg" meat bundt looks super delicious. So, when are we going to see a spaghetti and meatball bundt???? :)

#8 - If you can't find quail eggs, you would need to make this in a bigger pan to use chicken eggs. I have seen meatloaf (tradition) in a loaf pan with a hard boiled chicken egg in the center. - mary the food librarian

Meatloaf with eggs in a bundt pan (with KETCHUP!). I love it. Also, I wonder what the final product would be like if the eggs were JUST barely boiled to hold their shape, removed from their shells and then placed in the oven with the meat. Then perhaps when you cut into the meatloaf the golden egg yolks would ooze out? It's an experiment I may try :)

@Anonymous #16 - I used the pan that has six small bundts. It is not a 6-cup bundt (that is pretty large). This has small individual size bundts. http://www.amazon.com/gp/product/B000VAPTNC?ie=UTF8&tag=foodlibr-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000VAPTNC